Chocolate Workshops for Schools & Colleges
Educational, Hands-On Sessions with Miss Witt
Inspire curiosity, creativity and cross-curricular learning with fun, interactive chocolate workshops for Key Stages 1 - 2
& up to Sixth Form.
Chocolate Workshops for Key Stages – 1 & 2 upto Sixth Form
Bring the fascinating world of chocolate into your classroom with an interactive, curriculum-linked workshop led by award-winning chocolatier Miss Witt. Designed for all educational stages – from Early Years and Primary to Secondary and Sixth Form – each session is tailored to suit the age, ability, and learning goals of your students.
Sessions include:
Handling and exploring a real cacao pod and beans from Ecuador
Tasting raw cacao nibs to spark sensory learning
Investigating the geography and climate of cacao-growing regions
Understanding harvest, fermentation, and chocolate production
Exploring the ethics of Direct Trade and sustainability
Learning about the history of chocolate from Mayan and Aztec cultures
Making their own chocolate pizzas or truffles
Recapping key learning through an interactive quiz
Workshops blend hands-on chocolate making with educational content across Geography, History, Science, Food Technology, and PSHE, offering a truly cross-curricular experience. Students will explore the journey of chocolate from bean to bar, discover where and how cacao grows, learn about ethical sourcing and global trade, and get involved in a creative chocolate-making activity – all led by a passionate and engaging expert.
These workshops are ideal for:
Topic enrichment
STEM or Food Tech projects
Rainforest or Fair Trade units
Cultural studies or sustainability weeks
End-of-term experiences or Gifted & Talented activities
Curriculum-linked learning
Workshops connect to core subjects including Geography, History, Science, and Design & Technology, making them a valuable enhancement to classroom topics.
Safe and fully certified
Miss Witt holds an enhanced DBS, public liability insurance, and up-to-date food hygiene certification. Risk assessments and allergen information are available on request.
Tailored for all key stages
Sessions are adapted to suit Primary, Secondary, and Sixth Form learners, ensuring age-appropriate content and engagement at every level.
Ethical chocolate, real-world context
Students learn about Direct Trade sourcing, farming conditions, and global responsibility through Miss Witt’s firsthand experiences in Ecuador.
Interactive and unforgettable
From tasting real cacao nibs to making their own chocolate pizzas, students leave inspired and excited — with knowledge that sticks and treats to take home.
Kerry holds an enhanced DSB certificate on the update service. She uses nut-free chocolate and ingredients, and any equipment brought into the school is PAT Tested. Her chocolate-making workshop has been awarded a 5* hygiene rating by the Food Standards Agency.
Charlie and the Chocolate Factory – Key Stage 2
As part of the English lesson, children will study this classic book. Kerry will bring it to life by demonstrating the skill of tempering chocolate and encouraging the children to use their imaginations to make their own chocolate lollipop and a Miss Witt golden ticket, to step in to the chocolate garden where everything is edible using piping and decoration skills.
Aztec and Mayan History – Key Stage 2
Kerry will talk to the children about how chocolate was first used as a drink in relation to the worship of ancient gods. as theobroma cacao means food of the gods. Kerry will bring in a cacao pod from her recent trip to Ecuador where cacao was 1st discovered in the Amazon basin ( new science findings) which is modern-day Ecuador, then would be shipped up to the Aztec and Mayan empires in Mexico.
They will see Molinillo which was made by a local Ecuadorian family, which are traditional whisks used in the preparation of these chocolate drinks. Kerry will explain how cocoa arrived in Europe via trade routes and was then developed to make milk chocolate. to bring this to life
The children will get to learn how to temper chocolate and make their own hot chocolate spoons and gold chocolate treasure.
Photographs from El Museo Nacional Del Cacao in Guayaquil, Ecuador from my recent trip showing trade routes, traditional whisks for making hot chocolate and an ancient ceramic bottle found to contain remains of cacao.
Children are always surprised to see the natural raw ingredient of their favorite confectionery and they get to taste pure chocolate in its many strengths from white chocolate, milk chocolate, and dark chocolate from cacao-producing countries that lie along the equator. The children will make giant chocolate discs with milk and white chocolate and get to decorate the discs. They will be boxed up and the children can come up with a name for a chocolate business which they can write on the boxes.
Kerry at La Providencia in Chone, Ecuador, with Susana Cardenas, founder of Cardenas Chocolate who grows cacao for her chocolate on the family estate, Anna Schironi who is in charge of the fermentation of the cacao, and chocolate sommelier, Hazel Lee in 2023.
Food Technology - Key Stage 4
Kerry covers GCSE finishing techniques for food technology.
Pupils will learn the science of how to temper chocolate and then use this skill themselves. They will make chocolate truffles using cream abased ganache, then decorate them with tempered chocolate. They will discover the many different ways chocolate can be used in the world of patisserie and desserts, including making cocoa butter sheets to create decorative chocolate shards that can be used to decorate tortes and cakes.
Chocolate Making Masterclass for College Students in Hampshire, Dorset, and across the South Coast by Chocolate by Miss Witt
In this fun and interactive workshop, your students will learn about the history and science of chocolate, from the cacao bean to the finished product. They will also have the opportunity to taste different kinds of chocolate, from white to dark, with varying percentages of cacao.
The photos above show Kerry teaching chocolate master classes at the Leading School of Chefs and Gastronomy in Guayaquil, Ecuador.
Kerry, the founder of Chocolate by Miss Witt, will share her knowledge and passion for chocolate with your students. She will teach them how to temper chocolate using the traditional method of cooling it down on a marble slab. She will also explain the science of beta crystals for making crisp and shiny chocolate, and discuss other tempering techniques.
In addition to learning about the science of chocolate, your students will also have the opportunity to make their own chocolates. They will learn how to use a polycarbonate mould to create salted caramel bonbons and they will have the chance to decorate their chocolates with cocoa butter colours, cocoa butter sheets, and transfer sheets.
‘Miss Witt delivered 3 fantastic Chocolate Workshops for our Hospitality Students. The students loved tasting the different varieties of chocolate and even got the opportunity to see and taste a fresh cocoa pod.
Miss Witt had a great rapport with our students and expertly talked them through how to make chocolate Bon Bons. Miss Witt is an extremely knowledgeable, experienced and engaging chocolatier, and we hope to work with her again in the near future’.
Leanne Russell - Fareham College
Kerry has partnered with Wallhampton School and Ballard School to offer after-school chocolate clubs and holiday camp sessions at Duslton Court. She has experience teaching children with ADHD, Autism, and emotional issues, and has taught children ranging from 5 to 18 years old. Kerry has also delivered many workshops through her partnership with Personal Best Education.
Book a Chocolate Workshop for Your School
Ready to bring chocolate to life in your classroom?
Miss Witt’s interactive, curriculum-linked workshops are available for Keystage 1 to Sixth Form and can be tailored to suit your students and topic focus. Based in Hampshire, Miss Witt regularly visits schools across the county and the surrounding areas.
To check availability or book a session, simply fill in the short form below or head to the Contact Page. Miss Witt will be in touch to discuss your requirements and finalise the details.
